How To: Red Velvet Coconut Chop Chip Cookies

Hi Nibblers,

         It’s been a busy month. There’s been a few changes here and there with life. It hasn’t all been easy to adapt but in the month that has passed, I’ve made a few batches of some of the most amazing red velvet cookies ever. I’m so happy with how they turned out. A light crunch on the outside and soft, gooey insides. I’ve had great feedback with these cookies which encouraged me to make another batch so I could take pictures for you all! Here goes!

How To: Red Velvet Coconut Choc Chip Cookies
Yields approx. 40 medium sized cookies             Cooking time: approx 1hr 20 minutes (with cooling)

What you’ll need:
– 250g unsalted butter (softened to room temp)
– 2 eggs
– 4 tsp. vanilla essence
– 2 Tbs. milk
– 400g flour (sifted)

Red Cookie Dough

– 40g cocoa powder (sifted)
– 200g brown sugar
– 50g white sugar
– 2 tsp. baking soda
– 2 tsp. red food colouring (or until desired colour – I used gel)
– 2/3 cups desiccated coconut
– 1/3 cup dark choc chips (plus approx. extra 20g for decoration – optional)
– 1/3 cup white choc chips (plus approx. extra 20g for decoration – optional)

Cookie balls

How To: 
1. Beat butter until smooth and creamy
2. Add white and brown sugar and beat until well incorporated
3. Add vanilla, eggs, milk and red food colouring
4. Mix in baking soda, flour and cocoa
5. Add desiccated coconut and choc chips and stir until mixed
6. Pop cookie dough into the fridge for at least an hour
Note:  This step is essential if you want soft,  pillowy, risen cookies. It allows the cookie dough to be easier to work with and less sticky
7. Pre-heat oven to 180 degrees Celcius or 350 degrees Farenheit
8. Roll about 2 Tbs. of cookie dough into a ball and place onto lined baking tray about 5cm apart from one another
9. Pop into the oven for 10-11 minutes
10. Take cookies out of the oven and using a spatula press down on the warm cookies to create a lovely cracked cookie effect
11. Decorate cookies with white and dark choc chips (great for visual and taste purposes)
12. Allow cookies to cool on baking tray for 5 minutes before transferring to cooling rack then devour!
Note:  Store cookies in an airtight container for up to 7 days. Cookie dough and cookies can be frozen for up to 2 months and thawed (for eating) or baked frozen (but need an extra 2 minutes in the oven)

This recipe has definitely taken me out of my cupcake comfort zone. But, I’m so glad with how every batch has turned out. They’re so easy to make and perfect for any party. Kevin is a happy camper. He’s been asking me to make cookies for years and now I’ve finally delivered. Hope you all love this recipe! Let me know if you give this a go in the comment section below.

Nibble Away,
Jo

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